We are thankful to the City of St. George and will be opening for live events starting June 6th. These events will adhere to strict COVID-19 guidelines to keep our customers and vendors safe. We will still maintain our online farmers market so all memebers of our community can access local food however they feel safest.  You can place your order for pick up or delivery at www.mofacomobile.com

Our Mission:

The Modern Farm and Artisan Co-op is a local 501(c)3 non-profit that is committed to supporting Washington County's artisan small businesses. MoFACo was founded to give our locals an affordable option to step into their creative calling. Whether it's farming, baking, or making, MoFACo offers artisans access to the facilities, tools, and retail space that is designed to help them grow and flourish.

In conjunction with that mission, The Modern Farm and Artisan Co-op, is also committed to helping Southern Utah residents move toward a more self-sustainable, local first way of living. We support this by offering workshops, classes, and skill shares to the community. Look for our gardening courses and ‘Preserving the Season’ canning series coming soon!

Most importantly, we facilitate our local farmers’ markets that give everyone access to locally grown food and goods. All our markets offer free family friendly programs such as: cooking classes, youth activities, and live music. Our markets also offer EBT/SNAP redemption.


The Co-op
Tuesday - Sunday
Location Coming Soon!


Downtown Farmers Market


West Village Artisan Market
1st Wednesday of the month, year around

4pm- 7pm


Downtown Holiday Market

*IMPORTANT: The next podcast episodes will be released in July! Due to COVID-19 we were not able to record new content so we will be spending the next few weeks recording some incredible interviews*
Episodes 11 and 12 were recorded at the Utah Farm Conference put on by @redacrecenterut back in February! Episode 11 is various quick conversations with attendees and vendors and in episode 12, Anna talks with Dale Thurber of Delectation of Tomatoes. We hope you enjoy these conversations and hope to see you all at the conference in January 2021!

🌿ZERO WASTE WEDNESDAY🌿 If you ever have left over herbs from the store or want to preserve your garden fresh herbs, make some herb cubes! You can use just about any herb, wash it, cut it up and put it in an ice cube tray and fill it with any oil of choice or even water. Once they harden, you can put them in a glass jar to store in your freezer and they will melt pretty quickly when ready to be used. Or if you want a reusable option to plastic baggies, @stasherbag might be a good option! If you have mint, you could make ice cubes to stick in your summer drinks to keep you minty cool all day long 😎 How do you preserve your herbs? ...

There has been a lot of discussion lately about how this pandemic will effect the Zero Waste Movement and if it will be put on pause for awhile as we as a society navigate this new path. There are absolutely sanitary ways to shop in bulk and remain plastic free such as using washable funnels between your container and each new item but that isn’t as common since most stores aren’t set up to handle bringing your own containers anyway. What are your thoughts on how we can continue with Zero Waste living during and post pandemic? ...

Part two of our conversation with Christina and Randy of Christie’s Asian Kitchen is available wherever you find your podcasts! If you listen to the episodes on Apple Podcasts please leave us a rating and a review Thank you so much in advance and we hope you enjoy the second part of this incredible conversation! ...

LAST CALL! To all our artists stuck at home right now, you have until monday night to submit a poster for the Utah Farm and Food Conference happening in January 2021. It's a $200 prize! This is amazing conference in Cedar and this year they are adding a beginning homesteading tract so you can step into owninv your food chain at any level. Soooo EXCITED! Link in tbe comments ...

Does anyone have any questions about gardening from the past two bonus episodes we have released? We’d also love to know what’s been some of your favorite things we have discussed or questions we have asked our locals in our regular podcast episodes! Comment below to let us know! ...

You can now find bonus episode number 2 wherever you find your podcasts and on our website! This episode is all about starting from seed. Pictures are available in the show notes on our website to help get a visual of the methods mentioned in the episode! ...

The latest episode of the podcast is live! This is part one of a two part series with Christina and Randy of @christiesasiankitchen Part two will be available April 28th! You can find it wherever you find your podcasts by searching “Modern Farm and Artisan Co-Op Podcast” or on our website! ...

You can now find out first bonus episode wherever you find your podcasts by searching “Modern Farm and Artisan Co-Op” 🌿What should our next bonus episode be about? Leave us a comment or email us at podcast@mofacoutah.com if you have questions you would like answered! ...

🌿ZERO WASTE WEDNESDAY🌿 It’s safe to say there has been a recent surge in interest for starting home gardens. One of the best ways to get started in your homegrown journey is by composting your food scraps. Not only will you reduce your household waste, but you will create nutrient rich soil in the process, which is essential for a healthy garden. So how do you get started? Start by collecting all your fruit and veggie scraps, eggshells, coffee grounds, tea leaves (nitrogen or “green” sources) You can freeze them if it takes awhile for you to collect some or keep a container in your fridge. Also save all your non glossy newspaper, egg cartons, toilet paper and paper towel rolls (carbon or “brown” sources)There are numerous systems you can use to turn all these sources into soil.
Bokashi: this is a indoor system that ferments the food scraps and turns them into pre-compost. You still need access to either an outdoor compost bin or garden bed to bury it in. Worm composting: great for townhome or apartment living! This method uses worms in a indoor or outdoor bin system to turn scraps into worm castings which are an incredible soil amendment and rich in nitrogen. There are certain things that cannot be put in to a worm bin like citrus, onion, and garlic. They have so many options for this method and some worm bins are actually cute! After the worms break down the food it’s ready to put on your plants.
Traditional composting: this requires an outdoor bin and this is where it’s important to add your carbon or “brown” sources. Leaves and grass clippings can go in your bin too. You want a ratio of 2:1 of brown to green and you want to keep your compost moist and turn it every 4 days to add in oxygen. You can add your bokashi pre compost to this bin and it will speed up the process! Otherwise it can take 6 months to have your scraps be broken down.

Episode 6 of the Modern Farm and Artisan Co-op Podcast is live! In this episode we interview Lauren from @thedoodlingnomad You can find it wherever you find your podcasts and if you would, please leave us a rating and review! ...

Episode 6 of the Modern Farm and Artisan Co-Op Podcast is all about Lauren of @thedoodlingnomad. Make sure you check it out on Tuesday March 31st to hear all about her incredible adventures and gain insight into her creative process! You can find the podcast by searching “Modern Farm and Artisan” wherever you get your podcasts. Make sure you hit subscribe so you don’t miss an episode! ...

- 13 billion pounds of paper towels are used in the United States reach year, which is about 80 rolls per person per year and - 52,000 trees are cut down every day to support the paper towel habit in the United States and 27,000 are cut down for toilet paper daily - Toilet paper accounts for 15% of deforestation, which means paper towels accounts for double that. - The paper industry generally consumes more water than any other industry on earth
Instead of using paper towels, try using rags and cloth towels for all of your cleaning needs. Have a basket set aside to collect all your towels and when it’s full, do a load of laundry. Bonus points if you let them air dry!
Instead of using toilet paper, switch to using a bidet in the bathroom!
If you do still choose to use paper towels and toilet paper, opt for recycled options instead of ones that use virgin materials.
But when in doubt, go the reusable route!

Are you wanting to start a garden? Here are a handful of veggies that can be ready to be eaten within 65 days or less:
Radish: 25 days - plant 15 plants per person and you can plant these every two weeks for a continual harvest
baby lettuce: 28 days - plant 5-10 plants per person, plant these every two weeks for a continual harvest until the weather gets hot
Spinach: 45 days - 15 plants per person, plant every two weeks until the weather gets hot
Arugula: 45 days - 15 plants per person, plant every two weeks until the weather gets hot
Bush beans: 50 days - 15-20 plants per person.
Summer squash: 50 days - plant 1-2 plants per person.
Zucchini - 50 days - plant 1-2 plants per person.
Beets: 55 days - 36-40 plants per person.
Small Carrots - 60 days - plant 25-30 plants per person.
Kale - 60 days - 5 plants per person.
Swiss chard - 65 days - 3 plants per person.
Collard greens: 65 days - plant 2-3 plants per person.

All of these can be put in the garden right now, except for summer squash, green beans and zucchini, which for us in Saint George can be planted in the garden April 10th.

Have you grown any of these before?

Have you had a chance to check out our podcast yet? If not, you can find it by searching Modern Farm and Artisan Co-op podcast wherever you get your podcasts or on our website. If you have listened to it, do you have a favorite episode so far or topic that you would like us to explore more? Comment and let us know! We would also greatly appreciate it if you could leave us a rating and review wherever you find the podcast, especially on Apple podcasts! ...

With what is currently going on around the world, food is at the top of a lot of peoples minds. This might be the opportunity for a new way of consuming to be shaped. - Let's take what some call as "ugly" produce, all the misshapen, blemished food that 1/3 of never makes it to the warehouse or store because consumers will not buy it, that comes at a cost of $160 billion a year in the United States. Most of it ends up in the landfill or left on the field to rot.
There are several companies now who are saving the "ugly" produce and making sure it still gets to consumers.
If you can, let your store and farmer know that you would still buy blemished, weird shaped produce. So much of our society is consumer driven so we have a unique opportunity to shift the markets right now! - Another almost 10-20% of food that makes it to consumers still gets thrown away uneaten. A simple way to reduce some of that waste, is to keep your stemmed veggies fresh by sticking them in water! Heads of lettuce, even leaves of lettuce, spinach, and arugula can all be kept fresh and crisp for longer if kept in cold water. Celery, kale, swiss chard, collard greens, asparagus, all of that will benefit from being kept in clean water. Make sure you change out the water every few days! If you are looking for other sources for fresh veggies other than the grocery store, see if you can find a CSA, community supported agriculture, near you. There are several in the southern Utah region! And of course, support our farmers market!

The first five episodes of our podcast are now available! You can find them wherever you get your podcasts or on our website, which has the show notes for each episode included. Please subscribe and rate us and give us a review to let us know what you think! ...

🌱Plant Spotlight Sunday 🌱
The sweet alyssum in my garden is already blooming! Not only is it beautiful, it’s an excellent companion plant. It attracts hoverflies which their larvae are natural predators to aphids! Lacewings, ladybugs syrphid flies, and parasitic wasps love it too. Aphids can cause major problems for broccoli and cauliflower and other plants in the brassica family so by planting sweet alyssum next to those crops you will be providing a home for the insects that protect your plants from aphids!

In episode five of the podcast we interview Meg of @circle__moon and learn all about her process for creating her products and why she has chosen to work with natural dye! We had such an incredible conversation! Make sure to check it out on Tuesday. ...

Americans spent 27 billion dollars on salty snacks in 2017 and with all those snacks comes a lot of waste as well. Whats one way to make the waste industry POP? By making your own popcorn at home.
Popcorn is a whole grain and is high in fiber! One serving of popcorn, about one cup, contains about 8% of daily iron and numerous other vitamins and minerals like calcium, zinc and folate. Kids love it and it can make for a super easy, low waste, healthy snack if popped on the stove.
You can even grow it at home if you have a sunny spot in your yard, there are numerous popcorn varieties, some you can even use to make your own corn flour for tortillas and cornbread.
So how do you make stovetop popcorn?
- Take two tablespoons of oil, like coconut oil, and put it in a pot with 4 kernels of popcorn
- Cover it with a lid and put it on medium high heat. - Once the 4 kernels pop, put in half a cup of kernels, cover if with a lid and shake the whole pot off the heat for 30 seconds
- Put it back on the stove and leave it to pop until you can count a few seconds between pops
- Remove it from the heat, put on whatever seasonings you like, such as @redmondrealsalt which is local to Utah, and enjoy! What’s your favorite low waste snack?